Green Chile Artichoke Stuffed Mushrooms

Preheat oven to 350 degrees. In a food processor, combine half the artichoke hearts, half the diced green chiles, cottage cheese, 2 tablespoons Parmesan cheese, and cumin. Blend until smooth. Slice remaining artichoke hearts into thin strips. Mix artichoke and remaining green chiles into cheese mixture.

Spray a baking dish (I used a round one) with cooking spray. Add diced tomatoes and drizzle olive oil over tomatoes. Stuff each mushroom with cheese mixture and place in the baking dish, in between tomatoes. Sprinkle entire dish with garlic salt and remaining Parmesan cheese.

Bake for 20-25 minutes, until mushrooms are hot and bubbling!